Brazil Nut Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a bold base of fresh garlic, grated ginger, and golden turmeric bloomed in coconut oil — and the aroma alone will have everyone hovering near the stove. Bone broth gives the whole thing a rich, savory backbone, while carrots, celery, lacinato kale, bok choy, and baby spinach pile in layers of color and texture that make every spoonful feel genuinely satisfying. A splash of apple cider vinegar and coconut aminos at the finish add a subtle brightness and depth that keeps the flavor from feeling one-note. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient here is straightforward and easy to verify, with no hidden blends or specialty products to second-guess. Scallions, fresh herbs, and a squeeze of lemon on top are optional but highly recommended, because they lift the whole bowl into something that feels almost restaurant-worthy. It's the kind of weeknight soup that tastes like it simmered all day, even though the process is genuinely simple and hands-off once the aromatics are done.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 medium carrots, peeled and sliced into thin rounds
- 2 stalks celery, thinly sliced
- 1 small bunch lacinato kale (about 4 oz), stems removed, leaves roughly chopped
- 2 cups baby spinach
- 2 heads baby bok choy, halved lengthwise and sliced crosswise into 1-inch pieces
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro or parsley, roughly chopped (optional)
- lemon wedges, for squeezing (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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